New to sausage making but not to cooking/curing/smoking. I'm from Long Island, the sausage making capital of the world.
I can't believe how many grinders there are in the $150 range. It's enough to make one's head spin. After some exhaustive research on grinders I've narrowed it down to the Kitchener #12 and the LEM #8. They are both in my price range and I'll only be using it for about 5 lbs at a time for making ground beef and ground pork.
So, if you're on a deserted island with a limitless supply of pork butt for sausage and chuck roasts for hamburger and had to choose just ONE of these two, which one would you choose and why? Oh yeah, the deserted island has a 110VAC power receptacle in case you were wondering.
Thanks!
Coach